Mac & cheese, lasagna, pot pie — all keto. Warm Up →
I bake keto cakes for birthdays, holidays, and random Tuesday nights when only chocolate will do. These use almond flour, coconut flour, and sugar-free sweeteners, and most of them hold up against the real thing. From two-minute mug cakes to proper layer cakes with real frosting, there's something here for every craving.
Birthday parties, dinner parties, or just a really good Tuesday. These are the cakes I pull out when I want to impress.
Real shredded carrots, warm cinnamon and nutmeg, and a thick cream cheese frosting. The family birthday cake. I've brought this to gatherings for years and I don't announce it's made with almond flour.
I spent a long time looking for a keto birthday cake that didn't taste like a compromise before I cracked this one. The trick is whipping the egg whites separately and folding them in. Fluffy, spongy, not dense.
Roasting the strawberries first concentrates the flavor before pureeing them into the batter. The frosting is cream cheese with more strawberry swirled through. It tastes like summer in a way I wasn't expecting the first time I made it.
Six spices: cinnamon, cardamom, allspice, cloves, nutmeg, ginger. The cream cheese frosting rounds out all that warmth. I bake this every fall and I'd be annoyed if I missed a year.
Birthday cake from a waffle iron in about 10 minutes. Cake batter extract in the batter, piped buttercream on top. My shortcut when someone needs a birthday celebration and I don't have time to bake a full cake.
Zero flour of any kind. No almond, no coconut. Just melted chocolate, butter, eggs, and cocoa powder baked until the center is barely set. Rich and fudgy and not trying to be anything else.
Cheesecake is naturally low-carb friendly, which is honestly the main reason it shows up so often in my dessert rotation.
Silky New York-style with a homemade graham cracker crust from almond flour and graham cracker flavoring. No water bath, and it comes out smooth. This is the one I bring to gatherings when I want to keep things simple.
Greek yogurt in the filling alongside cream cheese bumps the protein count per slice in a real way. I make this on Sundays and eat a slice most nights of the week.
No oven. Press the crust, whip the filling, swirl the raspberry sauce on top. I make this when I want something that looks good without heating up the kitchen.
Spongy pumpkin cake rolled around a buttery cream cheese filling. I freeze it before slicing so it cuts clean. The step where the whole house smells like fall is genuinely one of my favorite parts of making this.
Bite-sized cheesecakes baked in a mini muffin pan, each with a graham cracker crust pressed into the bottom and a fruit topping. I make these for parties so people can grab one without dealing with slices.
When chocolate is the only answer. These are the ones I reach for.
Two minutes from start to molten chocolate center. Microwave in a ramekin, crack it open at the table. The ooze never gets old. This is my most-used mug cake recipe by far.
Dump everything in a dish and bake. The sugar-free chocolate hazelnut spread does the heavy lifting, and crushed hazelnuts and pecans on top add crunch. Minimal work, maximum Nutella energy.
Sauerkraut in the batter. I know how that sounds. But you can't taste it, and it makes the crumb moist in a way that's hard to explain. I love watching people's faces when they find out.
Chocolate chaffles layered with cherry whipped cream like a Black Forest cake. Thirty minutes with a waffle iron. Chocolate, cream, and cherries in every bite.
Two batters: pumpkin with pie spice, chocolate with cocoa. Swirled together in a bundt pan, topped with cream cheese glaze. My fall dessert centerpiece, most years.
Single-serve cakes mixed in a mug and microwaved. The thing that saves me when I need something sweet but don't want to bake.
Ninety seconds and you have warm pecan pie in a mug. The maple pecan topping with ChocZero syrup is what makes this one different from the rest. I've made it more times than I can accurately count.
Pumpkin puree, pumpkin pie spice, butter, egg. Under two minutes. I top it with a big scoop of whipped cream and eat it while it's warm.
Cocoa powder, melted butter, egg in a mug. Fudgy and warm and done before I've finished thinking about whether I want dessert. The chocolate mug cake I've made most.
Sugar-free chocolate chips mixed into a vanilla mug cake batter. Tastes like a warm chocolate chip cookie in cake form. Mix, microwave, eat.
Topped with piped buttercream and sprinkles. For when it's not worth baking a full cake but someone still wants to celebrate. Both of my boys have had one of these.
Red velvet in a mug, the hint of cocoa, the red color, cream cheese frosting drizzled on top. Makes four servings from one batch, which is nice when I want to share without making a whole cake.
I have a rotation of holiday cakes my family expects every year. Skip one and I hear about it for months.
Brown butter is the move. I melt it until it turns nutty and golden before it goes into the pumpkin batter. Cream cheese frosting on top. The most-requested thing I bake all fall.
Pumpkin pie filling on the bottom, cake mix sprinkled over, melted butter and pecan streusel on top. Just layer and bake. No mixer, no fuss, no reason not to make it.
No rolling into a towel and unrolling. Spread the chocolate cake flat, frost it, roll it up, cover in ganache, drag a fork through for bark texture. That's it.
The keto version of Little Debbie Christmas Tree Cakes. Thin cake layers, tree shapes cut out, swiss meringue buttercream inside, dipped in white chocolate with sprinkles. A project, but a fun one.
Cinnamon roll flavors swirled through a coffee cake. Brown sugar and cinnamon butter layered into the batter, sweet glaze on top. Weekend brunch from November through January in our house.
A gluten-free biscuit base, homemade whipped cream, fresh strawberries tossed with lemon zest. Old-fashioned and simple. My go-to summer dessert.
Fresh peaches simmered in a sweet syrup, poured over almond flour cobbler batter, baked until golden. Inspired by Paula Deen's classic. The peach syrup soaks into the batter as it bakes.
Cubes of almond flour shortcake, layers of fresh berries, and lemon whipped cream built up in a trifle dish. The lemon keeps it from getting too heavy. Backyard party dessert, dead of summer.
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